Boursin Cheese Scalloped Potatoes
Sliced russet potatoes baked uncovered in a creamy garlic and herb Boursin sauce until tender and browned, finished with chives.
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Ingredients
- 1 cup heavy cream
- 1 cup half-and-half
- 1 package Boursin cheese 5 ounces, with herbs and garlic; break into small chunks
- 3 pounds Russet potatoes peeled and sliced
- 2 tablespoons fresh chives chopped
- salt to taste
- black pepper to taste
- nonstick cooking spray for the baking dish
Instructions
- Position a rack in the center of the oven and heat to 400°F. Coat a 9x13-inch baking dish with nonstick cooking spray.
- Put the heavy cream, half-and-half and Boursin in a medium saucepan over medium heat. Stir constantly until the cheese has melted and the mixture is smooth. Remove from the heat.
- Arrange half the sliced potatoes in overlapping rows in the dish. Season generously with salt and pepper, then pour over half the cream mixture. Repeat with the remaining potatoes and cream mixture.
- Bake uncovered for about 55 to 60 minutes, until the potatoes are tender and the top is nicely browned. Check that the casserole reaches 165°F with a food thermometer.
- Remove from the oven and sprinkle with the chopped chives.
Notes
Bake uncovered. Salt, pepper and cooking spray have no set amounts and are not counted in the nutrition.
Nutrition
Serving: 1servingCalories: 345kcalCarbohydrates: 32.7gProtein: 6.5gFat: 21.7gSodium: 143mgFiber: 3.6gSugar: 3.9g
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